With this recipe, you’ll learn how to make Orange Glaze for anything from cakes and donuts to muffins and scones.
Why This Recipe Works
- Using fresh orange juice as well as zest packs this glaze with amazing fresh orange flavor.
- A choice of granulated or powdered sugar gives an option between a crunchy or soft finish.
- The Granulated Sugar option creates a crunchy finish which adds a different texture to anything you use it on.
- The Powdered Sugar Option creates a soft velvety glaze.
Fresh Orange Juice Is Best
I highly recommend using fresh oranges for this recipe as freshly squeezed juice is key to getting that bright citrus flavor.
To keep things super simple, just use the zest from the same oranges used for juicing. No need to worry about exact measurements.
The Best Oranges To Use
Navel or Sunkissed Oranges are always a good option or if you can find them, Cara Cara oranges have a unique, wonderfully sweet, tangy flavor.
If your oranges seem hard, heat them in the microwave for 15 seconds and roll them over a hard surface with your palm before juicing.
Any Citrus Fruit Will Do
The best part of this recipe is how adaptable it is. I’ve used it to make a tangerine glaze that I used on my tangerine drizzle cake and lemon glaze that I used on my Lemon Blueberry Scones, but lime and grapefruit are delicious too!
How to Make Citrus Glaze
- Juice and zest oranges to make the orange juice.
- Mix in a bowl with the sugar until combined
- Store in a sealed container for up to 3 days before using.
How To Make an Orange Icing Glaze
To Make an Icing glaze, just replace the granulated sugar with powdered sugar (the measurements are in the recipe) and add a little melted butter with the juice and zest and mix until smooth.
Other Recipes You’ll Love
Erren’s Top Tips
- Buy the freshest oranges that you can find with a citrusy fragrance for the best possible flavor.
- As you’ll be using the zest, look for a clean, healthy peel with skin that is unblemished.
Quantities
This recipe makes enough glaze to glaze an entire 12 cup bundt cake, and 12 donuts or muffins.
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Let’s Make Orange Glaze
Ingredients
For A Crunchy Glaze
- ⅓ cup fresh orange juice 1to 2 oranges
- 1 tablespoon orange zest 1 to 2 oranges
- 1 cup granulated sugar
For Icing Glaze
- ⅓ cup fresh orange juice
- 1 tablespoon orange zest
- 1 tablespoon melted butter
- 2 cups powdered sugar
Instructions
For Crunchy Glaze
- In a small bowl, mix together the orange juice, zest, and sugar and mix well until combined.
- After baking, while the cake is still warm, remove it from the pan, and use a skewer to poke holes all over the surface. Place a sheet of baking paper under the cooling rack to catch any glaze that drips off the cake. Then pour the glaze onto the cake.
- Next, put a second sheet of baking paper next to the cooling rack. Move the cooling rack with the cake onto a fresh sheet of baking paper. Using the first sheet of paper, pour any excess glaze back onto the cake, and repeat this step if necessary.
- After glazing the cake, set it aside so the glaze can set and the cake can cool completely. Once set, the juice in the glaze will soak into the cake, and the sugar will create a crispy coating.
For Icing Glaze
- In a small bowl, mix together the orange juice, zest, butter and sugar and mix well until combined and smooth.
- If the icing is not pourable, you can microwave it for 30 seconds or so. If not thick enough add more sugar a little at a time until it reaches the desired consistency.
Regina says
I made the glaze and it was just sugary – not crunchy. I tried microwaving it, stirring every 60 seconds. Most of the sugar was dissolved by then. It lost a little bit of uts fresh orange taste by then. Next time I will save a little orange juice to add after the sugar is dissolved and see how that works.
Erren Hart says
Hi there, I’m sorry for the late reply. I’m recovering from covid, and this is the first day at my computer since before Christmas! I’m so glad you enjoyed the cake enough to give it 4 stars! I’m sorry the glaze caused you trouble. The sugar in the glaze is not meant to dissolve completely – it’s meant to form a crunchy glaze, as you find on some donuts. You can use superfine sugar (aka caster sugar), which will dissolve more than the granulated, or you can try my orange glaze recipe, which includes a version with powdered sugar. If you make it with powdered sugar, allow the cake to cool first. I hope you’ll come back to try more recipes!
Sharon Valdes says
I love this with the Duncan Hines orange cake at Christmas time, with your glaze
Erren's Kitchen says
Thank you so much Sharon,I’m so glad you like it 🙂
Maren says
Could I make this using any juice for a different flavor?
Erren Hart says
Hi Maren, you sure can! I’ve done it with both lime and lemon juice.
Stella says
Excellent recipe! It was a great way to use up the tangerines I recently bought and nobody ate!
Erren Hart says
That’s so great! Thanks for taking the time to let me know! 🙂
Tiffany says
Absolutely loved the glaze. Tasted like sunshine! Thanks for sharing!
Erren Hart says
Yay! Love to hear that. You’re very welcome! 🙂
Kathkeen says
Made this to glaze a Peach Cake. It really complemented the cake.This glaze is so bright and flavorful. Everyone just loved it!
Erren Hart says
That’s so wonderful to hear! I’m so happy you enjoyed the recipe so much! Thanks for letting me know! 🙂
Janet says
Easy recipe and the taste is fantastic!
Erren Hart says
I’m so glad to hear you liked it so much! 🙂
Deana says
This is so full of fresh flavor! Everyone just loved it! Thanks so much!
Erren Hart says
So great to hear, Deana! Thanks for checking in to tell me!
Tanya says
I made this for donuts. It was just perfection! Thanks so much!
Erren Hart says
I’m so glad you enjoyed it!